Hot beverage brewing apparatus

ABSTRACT

A hot beverage brewing apparatus. A pressurized hot liquid delivery system provides liquid under pressure within a range of acceptable brewing temperatures without any mechanical pump. Water is apportioned into sealable tank volumes, one of which is heated to boil the liquid and produce steam under pressure. The pressurized steam displaces the liquid from the tank volumes in proportion and at a temperature that is within the acceptable brewing range. The hot liquid under pressure is directed to a capsule receiving station to infuse a material in a capsule. The capsule dispenses the brewed beverage without contacting the brewing apparatus.

CROSS REFERENCES TO RELATED APPLICATIONS

This is a continuation of co-pending U.S. patent application Ser. No.11/772,416 filed Jul. 2, 2007 for a Hot Beverage Brewing Apparatusassigned to the same assignee as the present invention.

U.S. patent application Ser. No. 11/772,388 filed Jul. 2, 2007 for anInfusible Material Capsule for Brewing a Beverage assigned to the sameassignee as the present invention and incorporated by reference herein.

BACKGROUND OF THE INVENTION

1. Field of the Invention

This invention generally relates to the brewing of beverages. Morespecifically this invention relates to apparatus for brewing a hotbeverage by infusing an infusible material, such as ground coffee, withpressurized liquid, such as water, at an acceptable brewing temperature.

2. Description of Related Art

For many years preparing a beverage, such as coffee, has involvedbrewing multiple servings in a pot or other container using loose coffeegrounds. In some apparatus, the coffee grounds mix with hot water andare then removed from the brewed beverage as, for example, in theso-called “French press” coffee maker. Other apparatus uses a dripbrewing procedure that directs hot liquid at low pressure through anopen or closed basket containing the loosely ground coffee over afilter, such as a paper filter cone.

The procedures and apparatus for brewing beverages, particularly coffee,have undergone many transformations in recent years spurred by differentmarket requirements. A convenience requirement led to prepackagedpackets of ground coffee as a substitute for manually measuring coffeefrom bulk packages of loose, ground coffee, as in conventional dripcoffee makers. A prepackaged packet comprises a permeable filter paperpouch with a pre-measured portion of loose ground coffee. An imperviouspackage stores the packet to maintain freshness. A packet is removedfrom its package and placed in a basket or like receptacle. Then hotwater at atmospheric pressure flows through the packet and its contentsfor extracting flavor and aroma from the ground coffee.

The foregoing apparatus typically brews multiple beverage servings. Nowmany users prefer to brew individual servings. This preference forsingle-serve brewing apparatus, especially for home use, led to thedevelopment of pre-packaged disposable capsules, or cartridges, withprepackaged infusible material, and related brewing apparatus. Forexample, U.S. Pat. No. 4,921,712 (1990) to Malmquist discloses adisposable cartridge for use in an automatic drip-type beverage brewingmachine. The cartridge contains a filter member with ground coffee. Aclosed end of the cartridge has a plurality of holes and forms a shallowreceptacle. A user removes a sealing foil from the receptacle and placesthe cartridge on ledges in a brewing apparatus spaced from a waterdelivery spout and over the receptacle. The apparatus delivers hot waterat atmospheric pressure and at a controlled rate onto the top of thecartridge. Brewed beverage emerges from the bottom of the cartridge foraccumulation in the receptacle. There is no requirement for sealingbetween the apparatus and the cartridge so long as water does notoverflow the shallow receptacle.

U.S. Pat. No. 6,612,224 (2003) to Mercier et al. discloses an apparatusfor brewing a beverage in which water is fed by gravity from two heatedtanks. The temperature of the water in each tank can be adjusted to anoptimum value for a different type of brewing. U.S. Pat. No. 6,681,960(2004) to Garman discloses another low-pressure beverage preparationsystem in which a brewing chamber receives a cartridge.

Minimizing the brewing time has become another market requirement. Itwas determined early on that the extraction time or “brewing cycle” ofsuch brewing apparatus could be shortened significantly if the infusiblematerial, such as coffee beans, were ground more finely than those usedin such drip-type brewing apparatus. Finer grinding exposes a largersurface area to the water. However, the coffee grounds have a higherpacking fraction and volumetric density. This increases hydraulicresistance to the flow of water through the cartridge and the groundstherein. It was found that low pressure apparatus was not efficient forbrewing beverages using dense or compacted infusible material.

Rather, water had to be delivered in a closed brewing chamber under anelevated pressure to be able to flow through the coffee in a shortperiod of time. This led to a development of sealed brewing chambersformed by members that are integral to the brewing apparatus. Forexample, U.S. Pat. No. 4,389,925 (1983) to Paina discloses a beverageextracting and dispensing machine for use with flattened roundcartridges. A cartridge contains an infusible product, such as groundcoffee, and has permeable upper and lower walls traversing asubstantially cylindrical side wall. In this reference a pressure platecoacts with the cartridge to provide sealing.

A myriad of other approaches have been attempted to provide a hot liquidat an elevated pressure for brewing through a cartridge or capsule. Forexample, U.S. Pat. No. 6,606,938 (2003) to Taylor discloses an apparatusthat uses a disposable cartridge that is initially pierced and vented bya tubular outlet probe and then pierced by a tubular inlet probe. Heatedliquid is directed into the cartridge through the inlet probe forcombination with the beverage medium to produce the beverage. The outletprobe provides a means for extracting the beverage from the cartridge.This apparatus utilizes an air pump and sealed chamber for metering theamount of heated water to be expelled and fed to the cartridge.

U.S. Pat. No. 6,786,134 (2004) to Green discloses a coffee and teadispenser that infuses material in a cartridge. An injection system,including a water heater and a pump, provides the water under pressureat an elevated temperature.

Similarly, U.S. Pat. No. 7,097,074 (2006) to Halliday discloses abeverage brewing apparatus which includes a cartridge holder held forinfusion in the apparatus by a hot liquid under pressure. A water pumpand a heater combine to provide hot water at an elevated temperature.

U.S. Patent Application Publication No. US2005/0150391 (2005) toSchifferle discloses a coffee maker in which the coffee is contained ina cartridge. Again, a pump and hot water heater provide water at abrewing temperature to be directed into a brewing chamber including thecartridge.

Any pump configurations for use in brewing apparatus should be able toprovide liquid to a brewing chamber at a gauge pressure of about 1 bar(i.e., 1 barg) and at a flow rate in the range of 100 to 400 ml perminute. Reciprocating electromagnetic pumps can satisfy theserequirements and are popular for pumping in many beverage brewingapparatuses. U.S. Pat. No. 4,389,169 (1983) to De Dionghi discloses onembodiment that includes a reciprocating piston, a field coil fordriving the piston in one direction, a spring for driving the piston inthe other direction and suction and delivery valves. As will be apparentand as known, such pumps must be manufactured to close tolerances.Consequently they are expensive components to use in hot beveragebrewing apparatus.

The foregoing and other drawbacks have led to the development of brewingapparatus that incorporates a sealed water boiler that heats water aboveits boiling point. This produces sufficient pressure to drive the liquidfrom the boiler through the infusible material at an increased pressure.However, at a pressure of 1 barg the boiling point of water increasesfrom 100° C. (the boiling temperature for water at sea level and atstandard barometric pressure) to about 120° C. This is well above theacknowledged acceptable brewing temperature range of 90° C. to 96° C.for coffee. As known, brewing a beverage above an acceptable range ofbrewing temperatures adversely impacts the quality of the brewedbeverage. For example, brewed coffee can have a bitter taste and lackany aroma.

U.S. Pat. No. 3,844,206 (1974) to Weber discloses a beverage brewingapparatus with a heating chamber that receives the incoming water. Acover closes the chamber and has pressure regulating and pressure reliefvalves. The bottom of the heating chamber includes two electric heaters.When the water temperature reaches a proper brewing temperature, thechamber is under a vapor pressure. One of the two heaters isde-energized. Then a valve opens. Water discharges into the infusionchamber under the vapor pressure developed during heating. The infusiblematerial, which is in a cartridge, is also subject to slight increase inpressure so water absorbed in the infusion material is driven from thechamber and into a receptacle.

In the infusion apparatus of U.S. Pat. No. 3,918,355 (1975) to Weber afirst chamber contains a liquid, such as water, heated to apredetermined temperature. A second chamber contains the infusionmaterial and is in fluid communication with the first chamber. When thetemperature reaches a predetermined value, a latch releases a weightthat descends through the first chamber trapping air beneath it. Thisweight forces hot liquid, under substantially constant pressure, fromthe first chamber through the passage into the second chamber. Trappedair is then forced through the material to remove any remaining excessliquid.

U.S. Pat. No. 4,147,097 (1979) to Gregg discloses a drip-type coffeemaker in which cold water is fed from a reservoir to two heatingchambers. One heating chamber is maintained at a temperature that isoptimized for interaction with an infusible material. The other chambermaintains water at a higher temperature. The first chamber provideswater to the infusible material. The infused liquid discharges into apot or other receptacle. The second chamber discharges directly into thepot whereby the hot water from the second chamber mixes with the brewedbeverage from the brewing chamber to achieve an appropriate drinkingtemperature.

U.S. Pat. No. 4,287,817 (1981) to Moskowitz et al. discloses anotherapproach in which a conventional heater heats water in a container. Thehot water exits from a bottom outlet of the container through valves.Steam can also be produced. Specifically, water in the container isheated to a boiling point that results in the accumulation of steam inthe container so the water within the container is forced through anoutlet to brew the beverage in an infuser.

Using such brewing apparatus in non-residential environments, such as inhotels or other commercial establishments, imposes still other marketrequirements. In a hotel environment, for example, in-room coffeeapparatus must be compact, inexpensive, reliable and easy to use andmust operate with minimal costs. Such brewing apparatus must minimizethe efforts of room attendants to clean and maintain the brewingapparatus, to dispose of used coffee grounds and to replenish coffeesupplies in the room. In many hotels today in-room coffee apparatusincludes a water heater, cups and prepackaged, pre-measured sealedpackets of instant coffee. Other hotels have begun to use conventionalcoffee brewing machines that use capsules or cartridges to brew thecoffee.

Notwithstanding the various proposals including those described in theforegoing art, commercially available units for brewing a hot beverageby infusing a material, such as compacted ground coffee, with a hotliquid, such as water, under pressure continue to incorporate both aheater and a pressure pump with the additional costs imposed by the pumpand attendant electric and fluid connections and more complex controlsystems. Such apparatus also tends to be large and bulky. The noisegenerated by the pump is another deterrent to its use. What is needed isan apparatus for brewing a hot beverage by infusing a material with ahot liquid under pressure at a brewing temperature within the acceptabletemperature range, that eliminates the need for a mechanical pump, thatreduces manufacturing costs, that maximizes reliability, that is compactand easy for an individual to use and that minimizes the need forregular cleaning and other maintenance.

SUMMARY

Therefore it is an object of this invention to provide an apparatus forbrewing a hot beverage by infusing a material with a hot liquid underpressure that meets all the above-identified market requirements.

Another object of this invention is to provide an apparatus for brewinga hot beverage by infusing a material with a hot liquid under pressureat a brewing temperature within an acceptable brewing temperature range.

Still another object of this invention is to provide an apparatus forbrewing a hot beverage by infusing a material with a hot liquid underpressure that eliminates any mechanical pump.

Yet another object of this invention is to provide an apparatus forbrewing a hot beverage by infusing a material with a hot liquid underpressure that operates with simplified controls.

Yet still another object of this invention is to provide an apparatusfor brewing a hot beverage by infusing a material with a hot liquidunder pressure that is compact, reliable and inexpensive to manufacture.

Still yet another object of this invention is to provide an apparatusfor brewing a hot beverage by infusing a material with a hot liquidunder pressure that minimizes the need for regular cleaning and othermaintenance.

In accordance with one aspect of this invention a pressurized hot liquiddelivery system delivers pressurized hot liquid at an acceptabletemperature to a utilization device. The system comprises first andsecond tanks that define first and second tank volumes. Liquid is pouredthrough a sealable liquid inlet to accumulate in the first and secondtanks. The first and second tanks connect to a common chamber. A liquidmixer connects to the utilization device. A port network interconnectsthe first and second tanks and the liquid mixer. A heater in the firsttank boils the liquid therein. When the liquid inlet is sealed, liquidvapor is generated under pressure in the common chamber thereby to forceliquid from the first and second tanks through the liquid mixer to theutilization device at the acceptable temperature and under pressure.

In accordance with another aspect of this invention there is providedapparatus for brewing a hot beverage by infusing a material with a hotliquid under pressure at an acceptable brewing temperature. Theapparatus comprises a tank, a heater, a water mixer and a brewingchamber. The tank forms first and second tank volumes and includes asealable inlet for directing liquid at an input temperature into thetank and an outlet for passing liquid from the tank. The heater boilsthe liquid in the first tank volume when the inlet is sealed to producesteam under a pressure while the liquid in the second tank volumeremains substantially at the input temperature. The steam pressure isapplied substantially equally to the liquid in each of the first andsecond tank volumes causing liquid from the tank volumes to flow throughthe outlet. The water mixer mixes the liquid flowing from the outlet toprovide pressurized hot liquid substantially at the acceptable brewingtemperature. The brewing chamber brews the beverage with the pressurizedhot liquid from the mixer by directing the pressurized hot liquidthrough the material contained in the brewing chamber to be dispensed atan outlet thereof as the brewed beverage.

In accordance with still another aspect of this invention there isprovided apparatus for dispensing a hot beverage into a beveragereceptacle after infusing a material in a capsule having a cover and asealed outlet. A housing defines a plurality of stations for performingdifferent functions. A lid hinged from the housing moves between openedand closed positions. A platform station supports the beveragereceptacle. The apparatus includes a pressurized hot water dispensingstation that produces water at an appropriate brewing temperature. Acapsule receiving station holds the capsule during brewing and includesa well that circumscribes the capsule, first and second supports and aninfuser. The first support engages the sealed outlet after the capsuleis inserted into the well when the lid is open and for rupturing thesealed outlet when the lid closes. The second support engages thecapsule in the well when the lid is closed. The infuser attaches to thelid and connects to the dispensing station for infusing the materialcontained the capsule whereby the apparatus dispenses the hot beverageinto a receptacle at the platform station.

BRIEF DESCRIPTION OF THE DRAWINGS

The appended claims particularly point out and distinctly claim thesubject matter of this invention. The various objects, advantages andnovel features of this invention will be more fully apparent from areading of the following detailed description in conjunction with theaccompanying drawings in which like reference numerals refer to likeparts, and in which:

FIG. 1 is a perspective view of one embodiment of a beverage brewingapparatus constructed in accordance with this invention;

FIG. 2 is a perspective view of the beverage brewing apparatus of FIG. 1with its lid opened;

FIG. 3 is a perspective view of a capsule constructed in accordance withthis invention;

FIG. 4 is another perspective view of the capsule in FIG. 3 with aportion broken away;

FIG. 5 is an exploded view showing the components of the capsule in FIG.3 in perspective;

FIG. 6 is a cross-sectional view taken along lines 6-6 in FIG. 3 of anassembled capsule containing a small amount of infusible material;

FIG. 7 is a cross-sectional view taken along lines 6-6 in FIG. 3 of anassembled capsule containing a maximum amount of infusible material;

FIG. 8 is a cross sectional view of the beverage brewing apparatus takenalong lines 8-8 in FIG. 1 with an open lid;

FIG. 9 is an enlarged sectional view of a portion of the beveragebrewing apparatus of FIG. 8;

FIG. 10 is a cross sectional view of the beverage brewing apparatuscorresponding to the view in FIG. 8 with a closed lid;

FIG. 11 is an enlarged sectional view of a portion of the beveragebrewing apparatus of FIG. 10;

FIG. 12 is a cross sectional view of a pressurized hot water deliverysystem included in the beverage brewing apparatus shown in FIG. 8;

FIG. 13 is an exploded view of a portion of the pressurized hot waterdelivery system shown in FIG. 12;

FIG. 14 is enlarged cross sectional view of a portion of the systemshown in FIG. 12;

FIG. 15 is a cross sectional view taken along lines 15-15 of FIG. 12;

FIG. 16 is an enlarged cross sectional view of a portion of the beveragebrewing apparatus taken along lines 16-16 in FIG. 10.

FIG. 17 is a schematic of a control system for the beverage brewingapparatus shown in FIG. 1;

FIG. 18 is a perspective view of an alternate embodiment of beveragebrewing apparatus constructed in accordance with this invention; and

FIG. 19 is a sectional view taken along lines 19-19 in FIG. 18.

DESCRIPTION OF ILLUSTRATIVE EMBODIMENTS

The specifically disclosed embodiment of a hot beverage brewing systemincludes a capsule and portions of a brewing apparatus that are alsodescribed in greater detail in co-pending U.S. patent application Ser.No. 11/772,388. This description uses the same reference numerals toidentify the same elements as appear in that co-pending application. Theconstructions of both are somewhat interdependent; that is, amodification to the capsule could require a corresponding modificationto the brewing apparatus. Consequently the following descriptioninitially discloses the construction and operation of the hot beveragebrewing system from the user's perspective. Next the description reviews(1) the important construction and operation features of the capsule and(2) a capsule receiving station, both of which are disclosed in greaterdetail in the co-pending application. Then the description discusses theconstruction and operation of a pressurized hot water delivery systemthat is particularly adapted for implementing this invention.

The Hot Beverage Brewing System

FIGS. 1 and 2 are two different views of a hot beverage brewingapparatus 100 that infuses a material with a hot liquid supplied at abrewing temperature within an acceptable temperature range and underpressure. For purposes of this description, the depicted apparatus brewscoffee by infusing packed ground coffee in a capsule 20 (FIG. 2) withwater at an acceptable brewing temperature in the range from 90° C. to96° C. and at a pressure of about 1 bar to provide optimum brewingquality and brewing time.

From the user's perspective the apparatus in FIGS. 1 and 2 has a basehousing 101 with a platform station 102 for receiving a mug, cup orother type of beverage receptacle 103 (FIG. 2). A vertical housing 104rises from the base structure 101 and supports an upper housing 105 thatcantilevers over the platform station 102. The vertical housing 104carries a hinged lid 106 and houses a pressurized hot water deliverysystem.

With particular reference to FIG. 2, the user pours a required quantityof water into a water filling station 107 that is exposed when the lid106 is open. Typically the user will fill the receptacle 103 with coldwater and then pour the cold water into the water filling station 107. Awater level indicator 108 allows the user to determine the quantity ofwater in the apparatus. The apparatus 100 also includes a power cord 110and a switch 111 to start a self-terminating brewing cycle. As shown inFIG. 2 the upper housing 105 also has a capsule receiver station 112 fora capsule 20.

Capsule 20

The specific embodiment of the capsule 20 shown in FIGS. 3 through 7 isan integral structure comprising several components. Viewed externallyin FIGS. 3 and 4, the capsule 20 includes a capsule base 21 forcontaining the infusible material and a capsule cover 22. Viewedinternally, in FIGS. 5 though 7, the capsule 20 includes a layer offilter paper or a filter 23 and a water distribution plate 24. Infusiblematerial, such as the ground coffee 25 shown in FIGS. 6 and 7, iscontained in a cavity intermediate the water distribution plate 24 andthe filter 23 and bounded by a side wall 30 of the capsule base 21.

More specifically and still referring to FIGS. 3 through 7, the capsulebase 21 has a cup shape with a closed bottom and an open top andincludes the side wall 30. A radially outwardly extending flange 31 fromthe side wall 30 at the periphery of the open top provides a planarannular support surface for the cover 22. As shown in FIGS. 5 through 7,a floor 32 closes the bottom of the capsule base 21 and is slightlyconcave in shape. A central dispensing structure 33 directs the brewedbeverage through a central aperture 34 and a dispensing spout 35 to thecup or other beverage receptacle 103 shown in FIG. 2. In FIGS. 5 through7, the dispensing spout 35 extends externally, downwardly from the floor32 to a free sharpened end.

Referring to FIG. 5, the floor 32 includes integral, radially extending,angularly spaced interior ribs 36 and 37. In combination with theconcavity of the floor 32, the ribs 36 and 37 form converging, slopingchannels from the side wall 30 down to the aperture 34 thereby tochannel brewed beverage through the aperture 34 and the dispensing spout35. A circular ledge 38 at the intersection of the side wall 30 and thefloor 32 improves capsule rigidity. The ledge serves as a base to whichthe filter periphery can be sealed thereby to fix its position in thecapsule base 21.

Referring specifically to FIGS. 4 through 7, a rim or collar 40 extendsdownwardly from the exterior of the floor 32 thereby to form a standoffthat is concentric with the spout 35 and spaced proximate thereto. Thecollar 40 also extends for a distance that is at least the distance thespout 35 extends from the floor 32. The collar 40 thereby surrounds andprotects the dispensing spout 35 during handling and storage.

A free end 41 of the collar 40 forms an annular planar support surface41 for a thin gas impermeable sealing foil 42. The foil 42 seals thespout 35 to assist in maintaining the freshness of the infusiblematerial 25. The foil 42 also prevents an individual from contacting thesharpened end of the spout 35. An adherent material, or other means,fixes the foil 42 to the free end 41. In this embodiment, an outerperipheral cylindrical extension of the collar 40 forms a protectivebarrier or fence 43. The fence 43 prevents any accidental puncture ofthe foil 42 by being pushed against the free end of the spout 35 priorto its intentional rupture during the brewing process as will bedescribed later.

Referring particularly to FIG. 5, the water distribution plate 24 is athin plate with a dimpled center portion 45 and a peripheral positioningstructure 46. A plurality of spaced apertures 47 extend through theplate in an annular area 48 between the center portion 45 and thepositioning structure 46. Each aperture 47 allows the passage of abrewing liquid, such as water, but blocks the passage of coffee grounds.The collective or total area for all the apertures 47 allows the passageof the volume of liquid being supplied under pressure above the waterdistribution plate 24 with only a minimal pressure drop.

The positioning structure 46 has a construction that enables a capsule20 of a given size to accommodate a range of quantities of infusiblematerial. As most clearly shown in FIGS. 6 and 7, the positioningstructure 46 has a generally J-shape and slides over the interiorsurface of the side wall 30 as the water distribution plate 24 isinserted into the capsule 20 against a quantity of infusible material,such as coffee grounds. A predetermined force applied to the plate 24compacts the infusible material to a specified density. When the forceis released, the positioning structure 46, with its downwardly extendingleg 50, reverse bend 51 and tail 52 with a preferably feathered outersurface 53, blocks any reverse displacement. Thus, this positioningstructure 46 is not dependent upon being locked at a mechanicallypredetermined position within the capsule base 21. In one embodiment,the capsule base 21 can accommodate up to 18 grams (0.6 ounces) ofcoffee. FIGS. 6 and 7 depict different configurations of a singleversion of a capsule with approximately 9 grams and 18 grams of groundcoffee respectively.

Now referring to FIGS. 5 through 7, the cover 22 has a dome-like thincircular body 54 with a plurality of angularly spaced, radiallyextending, tapered ribs 55 extending from a central structure 56 to aperipheral flange 57. The ribs 55 provide structural integrity. Aperipheral flange 57 for the cover 22 and the flange 31 on the base 21are joined to form an integral pressure tight assembly by ultrasonicwelding or other techniques.

As described later, a water supply probe pierces the cover 22 to deliverhot liquid under pressure to the capsule 20. The central structure 56includes a cylindrical body 60 that depends from the body 54 andterminates with a plurality of radially facing, arched passages 61. Asshown in FIGS. 3, 6 and 7, a breakout 62 of the cover 22 is aligned withthe cylindrical body 60 to facilitate piercing. As shown in FIGS. 6 and7, an integral cylindrical barrier 63 surrounds the breakout 62 to blockany propagation of the effects of piercing thereby to preclude anyimpact on the integrity of the cover 22.

Capsule Receiving Station 112

Referring again to FIG. 2, when the lid 106 of the brewing apparatus 100is open, a user places a capsule, like capsule 20, into the capsulereceiver station 112 located in the upper housing 105 also shown inFIGS. 8 and 9. Referring specifically to FIGS. 8 and 9, the capsulereceiver station 112 includes a cup-shaped receiver 113 with acylindrical side wall 114. As shown most clearly in FIG. 9, thecup-shaped receiver 113 forms a well 115 that closely fits the capsuleside wall 30. A floor 116 has a central opening 117 formed by an annulardepending channel 120 with an inner frustoconical wall 121 that forms aninverted funnel-like opening 122. At the top of the frustoconical wall121, also shown in FIG. 11, the opening 117 has a diameter that islarger than the diameter of the spout 35. The outer diameter at the baseof the wall 121 is less than the inner diameter of the collar 40. Asshown in FIG. 9, when a user places a capsule 20 in the capsule receiverstation 112, the upper surface of the frustoconical wall 121 initiallysupports the capsule 20 at the foil 42. So the capsule 20 remains sealedresting in the capsule receiver station 112.

Next, and referring to FIGS. 10 and 11, the user closes the lid 106 anduses a latch 123 to fix the lid 106 in a latched position. The lid 106includes a cover member 124 with a smooth inner surface and an annularperipheral clamping surface 125 shown in FIG. 11 and aligns with a freeedge 126 of the sidewall 114 for the receiver member 113. The lid 106also supports a water delivery probe 127 with a central body portion 130and a seal, a flat annular seal 131 in this embodiment. The waterdelivery tube attaches to a hot water delivery tube 132 from apressurized hot water delivery system that delivers hot water underpressure to the probe 127.

Still referring to FIGS. 9 and 10, as the user closes and latches lid106, several actions occur essentially simultaneously. For example, thewater delivery probe 127 penetrates the cover 22 through the breakout62, as shown in FIG. 3. When the lid 106 is latched in position as shownin FIGS. 10 and 11, the flat seal 131 seals the cover 22 to the covermember 124.

As the cover member 124 exerts a downward force on the cover 22, thecapsule 20 displaces downward into the capsule receiving station 112.This causes the frustoconical wall 121 to rupture the foil 42 over thesharpened spout 35 and to expose the open spout 35 in the centralopening 122. This downward motion continues until the capsule base floor32 seats on the floor 116. The collar 40 then lies positioned in theannular channel member 120.

As the lid 106 latches, the capsule 20 is firmly held inside the cavitydefined by the receiver member 113 and the cover member 124, with thecenter of its cover 22 proximate the flat annular seal 131. There is aclosed path for liquid from the delivery tube 132, through the probe 127and the capsule 20 to the spout 35. Both the hot water and brewedbeverage are confined to the interior of the capsule 20. The brewedbeverage does not contact any portion of the apparatus 100.

As will now be apparent, the combination of the disclosed capsule 20,capsule receiving station 112 and lid 106 enables a brewing apparatus,such as the brewing apparatus 100, to achieve some of the objectives ofthis invention. Specifically, no brewed beverage or coffee groundscontact any part of the apparatus. Therefore, only minimal maintenanceincluding light cleaning is required between uses. The ability to merelyadd water, place the capsule, clamp a lid and turn on a switchfacilitates ease of use.

The Pressurized Hot Liquid Delivery System

As will be apparent, any number of a variety of known combinations ofboilers and pumps could be used to supply pressurized hot water to thewater delivery probe 127 through the delivery tube 132 in FIG. 11.However, in accordance with this invention, a pressurized hot liquiddelivery system provides liquid at an acceptable brewing temperaturewithout the need for a mechanical pump. FIGS. 8 and 10 and particularlyFIGS. 12 and 13 depict a pressurized hot water delivery system 140 thatincludes a first, or inner, tank volume 141 and a second, or outer, tankvolume 142. A tank inlet 143 directs cold tap water, or the like, at aninlet temperature into the system 140. As one function, a port network144 allows the cold tap water to pass between the first and second tankvolumes 141 and 142 to maintain the same water level in each tankvolume.

A heater 145, located at the bottom of the first tank volume 141, boilswater in the first tank volume 141. When the inlet 143 is sealed thisproduces steam under pressure. During this time water in the second tankvolume 142 remains substantially at the input temperature. The first andsecond tank volumes 141 and 142 open to a common chamber 147 thatprovides hydraulic communication above the water level so the pressureabove the water level acts equally on the surfaces of the water in boththe tank volumes 141 and 142.

When the inlet 143 is sealed, the pressure rises as the water reachesits boiling point and the flow through the capsule creates a backpressure. It was found that the combination of a delivery rate of about400 milliliter of water per minute and of a typical capsule filled withabout 14 grams of finely ground coffee (400-500 mesh) creates ahydraulic resistance equal to about 1 bar over atmospheric pressure. Atthis pressure the boiling point of water is about 120° C. The water inthe second tank volume is at the original input temperature, typicallyabout 20° C. The relative volumes of the tank volumes 141 and 142 areselected so that when water from the tank volumes 141 and 142 mixes, itproduces water in a water mixer 146 at an acceptable brewing temperaturein the range 90° to 96° C. Stated differently, the ratio of the water inthe first and second tank volumes 141 and 142 corresponds to the ratioof the temperatures of the water in the first tank volume 141 and in thesecond tank volume 142.

Specifically, the relationship between the temperatures of the water inthe tank volumes 141 and 142 and the temperature of the delivered watertemperature is:

(PT ₁)+[(100−P)T ₂]=100T ₃

where T₁ and T₂ are the temperatures of the water in the tank volumes141 and 142, respectively, where T₃ is the desired water delivery, oracceptable brewing, temperature and where P represents the percent ofthe water to be contained in the tank volume 141. Assume, for example,that T₁ and T₂ have values of 120° C. and 20° C., respectively and thatthe desired water delivery temperature T₃ is 92° C. This result is thatP=72. That is, the tank volumes 141 and 142 should be sized so that 72%of any cold water in the tank volumes is heated in the first tank volume141 while the remaining 28% remains essentially unheated in the secondtank volume 142. As the pressure on water surface in the two tankvolumes is equal, the pressure causes the water to discharge through theport network 144 to combine in the water mixer 146 in a correspondingratio. From the water mixer 146, the pressurized hot water at theacceptable brewing temperature transfers through the delivery tube 132to the water delivery probe 127 as shown in FIG. 10.

As known, the temperature of tap water can vary. Further some heat willtransfer to the water in the tank volume 142 during boiling. However,these variations produce only a minimal effect on the temperature ofdelivered water. For example, in the foregoing example, a shift of 10°C. in the water temperature in the tank volume 142 from the nominaltemperature only shifts the temperature of the mixed water by 2.8° C.

Referring particularly to FIGS. 12 through 15, the delivery system 140includes an outer tank 150 and an inner tank 151 that is spaced from theouter tank 150. As shown in FIGS. 12 through 14, the inner tank 151overlies the heater 145 that attaches to a bottom plate 152 to form anintegral assembly. Now referring to FIGS. 12 and 13, the inner tank 151includes a cylindrical wall portion 153 that extends from a bottomflange 154. A semi-cylindrical extension 155 extends above thecylindrical wall portion 153 and forms an open top 156. The water mixer146 is formed integrally with the cylindrical wall portion 153 by walls157 that form a channel 160 from ports 161 at the bottom of the tanks150 and 151 to an exit port in the form of a nipple 162 that extends tothe exterior of the inner tank 151.

As most clearly shown in FIG. 15, the port network 144 comprises threeports at the base of the water mixer 146 that establish flow paths withthe first and second tank volumes 141 and 142 and the water mixer 146.In the port network 144, a first port 161A provides a passage betweenthe water mixer 146 and the inner tank volume 141. Ports 161B and 161Cprovide passages to the outer tank volume 142 on opposite sides of thewater mixer 146 and lie in the second volume 142 between the tanks 150and 151. The cross-section areas of the individual ports are notcritical because the pressure drop through them is small in comparisonwith the hydraulic resistance of the capsule. In a preferred embodiment,the ratio of the cross sectional area of the port 161A to the totalareas of the ports 161B and 161C is the same as the ratio of the volumes141 to 142 described above so the velocities of liquid through the ports161A, 161B and 161C are substantially equal.

Referring now to FIG. 14, the heater 145 is electrically powered andincludes a resistor heating element 163 under a laminated domed housing164 comprising an inner aluminum shell 165 and an outer stainless steelcover 166. Aluminum facilitates the even transfer of heat from theheating element 163. Stainless steel minimizes the buildup of scale andother debris on the surface but, due to the thinness of the cover 166,provides minimum barrier to heat transfer. Consequently, there is anefficient transfer of heat from the heating element 163 to water in theinner tank volume 141. The stainless steel layer 166 extends downwardbeyond the aluminum shell 165 to form a skirt 167 that, with a seal 170,seals the bottom flange 154 of the cylindrical portion 153 to theextension of the skirt 167.

Now referring to FIGS. 12 and 14, the outer tank 150 includes acylindrical body portion 171 with a bottom flange 172. As shown moreclearly in FIG. 14, portions 170A and 170B of the seal wrap around theflange 172. The portion 170B lies under the flange 172. A verticaltransition 170C connects the portion 170B to a horizontal end portion170D that closes the bottom of the tank volumes 141 and 142, the portnetwork 144 and the water mixer 146, to prevent hot water from volume141 from mixing prematurely with cold water in volume 142.

Portions 167A through 167D of the skirt 167 overlie the seal 170. Theportions 167A and 167B can be crimped to affix the seal portions 170Aand 170B to the flange 172. Thus, the seal 170 and skirt 167 seal thetank volumes 141 and 142 along with the channel 160 in the water mixer146. Another skirt portion 167E offsets the seal 170 from the heatingelement 163 and aluminum shell 165. As the cross-sectional area of theskirt portion 167E is thin and the length is relatively long, portion167E minimizes any heat transfer to the seal 170 and the tanks 150 and151 thereby thermally isolating the hot portions of heating element 145from other structures, so they remain cool during normal operations.Thus, the pressurized hot water delivery system 140 is a sealedsubassembly to which water can be added through the inlet 143.

Now referring to FIGS. 12 and 13, the outer tank 150 also includes aclosed top 174 and may include a vent 175, described later. The closedtop 174 also includes a canted cup-shaped receiver 176 with a taperedside wall 177 and an opening 178 therethrough as part of the sealableinlet 143. The receiver 176 aligns with a corresponding sealingstructure 180 as shown in FIGS. 8, 10 and 16. As more clearly shown inFIGS. 8 and 16, the sealing structure 180 extends from a support 181extending from the lid 106 and carrying a cup-shaped member 182 with aninwardly tapered wall. When the lid 106 closes, as shown in FIG. 16,along a path 183, shown in FIG. 8, the tapered walls 177 and 182interface to seal the inlet 143. As pressure builds inside the tankvolumes 141 and 142 and the common chamber 147, it reinforces thesealing pressure exerted by the wall 182 against the wall 177.

In this embodiment the sealing structure 180 is also canted with respectto the general plane of the lid 106. The degrees of cant in each of thesealing members 180 and the inlet 143 are selected so that as the lid106 closes and the sealing member 180 travels along the path 183 to mateproperly with the receiver 176.

As particularly shown in FIGS. 12 and 13, the semi-cylindrical sections155 and 173 are sized to interengage and provide proper alignmentbetween the outer tank 150 and inner tank 151 with the proper spacingbetween the cylindrical walls 153 and 171. This alignment also assuresthat the nipple 162 aligns with another nipple 184 extending through aclosed top surface 185 of the outer tank 150. As particularly shown inFIG. 12, an O-ring seal 186 positioned on top of the nipple 162 providesan integral seal so the nipple 184 constitutes an extension of the watermixer 146 and connects to the delivery tube 132 as shown in FIG. 8.Still referring to FIGS. 12 and 13, a wing 187 extends radially from theouter tank 150 diametrically opposite the nipple 184. This wing 187provides proper support for the upper housing 105 within the verticalhousing 104.

The vent 175 in FIG. 13 is most clearly shown in FIG. 16. It includes abase 190 extending from the top portion 174 of the outer tank 150. Thebase 190 forms a passage 191 with a plurality of axially extending ribs192 angularly spaced about the interior of the passage 190. A sphericaloperator 193 normally rests on the top of the ribs 192 in anintermediate chamber 194 formed by the base 190 and a chimney 195 with apassage 196. At the entrance of the passage 196 the chimney 195 has aninternal spherical valve seat 197.

When the spherical operator 193 is in its lower position shown in FIG.16, gas can escape through the passage 190 and 196 by way of channelsbetween the ribs 192. Such discharge would occur for example, while auser adds water through the open inlet 143. It would also occur duringthe heat up period, during which air above the water expands, and duringthe initial portion of a boiling cycle as the water in the inner tankvolume 141 begins to generate steam vapor. As the top of the chimney 195exits in the receiving station 107, any steam condensation collects inthe receiving station 107. As steam is generated at a higher rate, thesteam velocity through the vent 175 increases. At some velocity, thespherical operator 193 rises against the seat 197 to close the vent 175.When this occurs, the steam pressure in the common chamber 147 continuesto block any flow of steam through the vent 175. As the steam pressurebegins to build further, water in the tank volumes 141 and 142discharges through the port network 144 to mix in the channel 160 and tobe transported to the delivery probe 127 in FIGS. 10 and 11, aspreviously described.

Control System

FIG. 17 depicts a simple and inexpensive control circuit 200 forincorporation in this brewing apparatus. The power cord 110, shown inFIG. 1 for example, connects the control circuit 200 to a power source.The switch 111 is in a series circuit with a fuse 201, the resistiveheating element 163 in the heater 145, a first normally closedthermostatic switch 203 in parallel with a diode 204 and a secondnormally closed thermostatic switch 205 in parallel with a highresistance auxiliary heater 206. Both thermostatic switches mount to aplate 207 shown in FIG. 12. A lid closure switch 208 conducts when thelid 106 is closed and latched. The exact placements and connections ofthe elements of this control circuit 200 are not shown but will beobvious to those of ordinary skill in the art.

Each thermostatic switch shifts to an open circuit state when thetemperature of the post 207 reaches a particular set point. The setpoint for the thermostatic switch 203 corresponds to a water temperatureof about 100° C. Thus, when the heater 145 in FIG. 12 raises the watertemperature in the tank volume 141 to 100° C., the switch 203 opens andcuts the power in half due to the introduction of the diode as ahalf-wave rectifier in series with the resistive heating element 163.This feature allows rapid heating of the water to its boiling point atatmospheric pressure and then reduced heat generation to slow down therate of steam generation to achieve a desired delivery rate of hot waterto the brewing station.

As the water discharges from the tank volume 141, the water leveleventually falls below the top of the heater 145 in FIG. 10. The posttemperature then rises to a second set point that is higher than thefirst set point, for example, a post temperature of 130° C. Thethermostatic switch 205 then terminates the brewing cycle by essentiallydeenergizing the resistive heating element 163. When the thermostaticswitch 205 opens, the auxiliary heater 204 energizes to maintain thethermostatic switch 205 at a temperature above its closing point and tomaintain its non-conducting state. This prevents cycling on and offwhile the switch 111 is still in its closed position. When, however, theuser turns off the power switch 111 or opens lid closure switch 208 bylifting the lid 106, the auxiliary heater 204 is deenergized so thethermostatic switch 205 cools and closes to be ready for the next brewcycle.

Operation

Now referring to the operation of a brewing apparatus 100 using acapsule 20 and initially referring to FIG. 2, a user places a capsule 20into the capsule receiving station 112 and pours cold tap water into thewater inlet station 107 as previously described. During this process airescapes through the vent 175. Water fills the tank volumes 141 and 142of FIG. 8 and the mixing tube 146 to a common level because the volumes141 and 142 and the mixing tube 146 are open to the atmosphere throughvarious paths. In FIG. 8 a dashed line 210 indicates a typical waterlevel in the tank assembly.

Next the user closes and latches the lid 106 in the position shown inFIG. 10. As previously described, the water delivery probe 127 nowpenetrates the top cover of the capsule 20. The inner wall 121 hasruptured the seal 42 and exposed the spout 35. The switch 208 of FIG. 17has closed. The cover member 124 along with the flat seal 131 has formeda sealed structure so there is a closed delivery water path from thetank volumes 141 and 142 to the interior of the capsule 20.

Next the user activates the switch 111 whereupon the heater 145 is fullyenergized to promote rapid heating. During this process the dome shapeof the heater 145 produces thermal currents that deliver the hot waterthroughout the tank volume 141 to promote a uniform temperature in thewater. The vent 175 relieves any pressure increase because the sphericaloperator 193 is at its lower position.

About the time the water in the tank volume 141 begins to boil, thethermostatic switch 203 opens and reduces the power to the heater 145 by50%. Eventually the steam escaping through the vent 175 moves thespherical operator 194 into the spherical seat 197 thereby fully sealingpressurized hot water delivery system 140.

The vapor pressure builds up in the common chamber 147 to about 1 barg,with a corresponding boiling point of about 120° C. Steam pressure onwater in the tank volumes 141 and 142 of about 1 barg overcomes thehydraulic resistance of the coffee grounds in the capsule 20 andproduces a predetermined flow rate of about 400 milliliter per minute.Consequently the water emerges from the ports 161A, 161B and 161C topass through the water mixer 146, the delivery tube 132 and probe 127 toinfuse the coffee grounds in the capsule 20. Brewed beverage dispensesfrom the spout 35 into the beverage receptacle.

When nearly all the water has been discharged from the tank volume 141and has exposed the heater 145, switch 205 opens and effectivelyterminates any heating by the heater 145. This ends the brewing cycle,so that the user can remove the receptacle 103 with the brewed beverage

Brewing System for Two Servings

FIGS. 18 and 19 present a variation on the brewing apparatus 100 shownin FIGS. 1 and 2 that can fill one or two receptacles with a beverage byinfusing a material with pressurized hot water from a single source,such as the pressurized hot water delivery system 140 of FIGS. 12 and13. In this particular embodiment the apparatus 250 includes a basehousing 251 with left and right platform stations 252L and 252R,respectively. As shown, the platform stations are adapted to carrybeverage receptacles 253L and 253R, respectively. An upstanding housing254 houses a pressurized hot water delivery system that includes adelivery tube like the delivery tube 132 in FIGS. 8 and 10. An upperhousing 255 cantilevers over the platform stations 252L and 252R andincludes a lid 256 rotatable between the closed position shown in FIGS.18 and 19 and an open position about a hinge 257. A latch 258 locks thelid 256 in a closed position.

In this particular embodiment a selector knob 260 mounts on the lid 256and controls a three position valve 261 that has a right position asshown in FIG. 18, a center position and a left position. The knob 260and valve 261 control the flow of pressurized hot water from thedelivery tube to one of two capsule receiving stations 262L and 262Reach being shown as containing a capsule 20L and 20R respectively inFIG. 19. Each of the capsule receiving stations 262L and 262R has aconstruction that is similar to the capsule receiving station 112 shownin FIGS. 8 and 9. Covers 263L and 263R mounted in the lid 256 overliethe capsule receiving stations 262L and 262R, respectively. Each of thecovers 263L and 263R carries a water delivery probe 264L and 264R,respectively, that connects to two valve outlets.

The position of the knob 260 controls whether pressurized hot water isdirected to one of the capsule receiving stations 262L or 262R or both.That is, when the control knob 260 is oriented as shown in FIG. 18, thevalve 261 diverts all hot water to the water delivery probe 264R sobeverage only discharges into the receptacle 253R. When the control knob260 is at the other end position, the valve 261 diverts all hot water tothe water delivery probe 264L so beverage only discharges into thereceptacle 253L. When the knob 260 is in its center position, the valve261 sends water to both the water delivery probes 264L and 264R sobeverage discharges simultaneously into both the receptacles 263L and263R respectively.

As will be apparent, this apparatus shown in FIGS. 18 and 19 can bereadily adapted for filling either one cup or two cups simultaneously.Further, the brewed beverage from each capsule can be different as forexample caffeinated coffee from capsule 20L and decaffeinated coffeefrom the capsule 20R. In each case during operation beverage will emergefrom the spouts 35L and 35R of the capsules 20L and 20R withoutcontacting the apparatus 250.

As can now be appreciated, brewing apparatus constructed in accordancewith the various aspects of this invention satisfies all the objectivesof this invention. Specifically, the brewing apparatus meets all themarket requirements for brewing apparatus that provides individualservings. The brewing apparatus infuses a material with hot liquid underpressure at a brewing temperature within an acceptable brewingtemperature range. Brewing is accomplished by a hot liquid underpressure without the need for any mechanical pump. Controls foroperating the brewing apparatus are very simple. Specific embodiments ofthis invention can be compact, reliable to operate and inexpensive tomanufacture. Further, the implementations of this invention provide ahot beverage brewing apparatus that minimizes the need for regularcleaning and other maintenance.

This invention has been disclosed in terms of certain embodiments andvariations on those embodiments. It will be apparent that manymodifications can be made to the disclosed apparatus without departingfrom the invention. For example, FIGS. 1 and 2 disclose apparatus with aspecific configuration. The various components of this invention couldbe placed in a housing that has an entirely different configuration.This specific implementation of the pressurized hot water deliverysystem shown in FIGS. 12 and 13 can be modified. For example, it ispossible to provide the same operation using separated tanks provided amethod of maintaining equal pressure on the liquid in both tanks isprovided. A specific heater assembly 145 that is particularlyadvantageous in such apparatus is shown. Other heating apparatus mightbe substituted. FIG. 17 discloses a simple control system. In otherimplementations a similar or more complicated control system might beused to incorporate other features. The pressurized hot water deliverysystem includes a vent. Different vent structures might be substituted.The system might be constructed without any vent structure. Pressurerelief valves might also be used to control or limit steam pressureduring brewing. Further, modifications that will adapt the apparatus,particularly the hot water delivery system, to dispense other liquidswill be apparent to those of ordinary skill in the art.

Brewing apparatus might also be constructed using some, but not all ofthe features described above with the attainment of only some of theobjectives and advantages of this invention. Changes may be made to thespecifically disclosed capsule receiving station in order to accommodatedifferent capsule constructions. Any of such variations or modificationsmay be made while still obtaining some or all of the objectives of thisinvention. Therefore, it is the intent of the appended claims to coverall such variations and modifications as come within the true spirit andscope of this invention.

1. Apparatus for brewing a hot beverage by infusing a material with hotwater under pressure at an acceptable brewing temperature, saidapparatus including: tank means for forming first and second tankvolumes, brewing chamber means for brewing the beverage and conveyingmeans for conveying hot water under pressure from said tank volumes tosaid brewing chamber means, characterized in that said tank meansincludes sealable inlet means for directing water at an inputtemperature into said tank means and means for providing hydrauliccommunication between said tank volumes above the water therein, in thatsaid brewing chamber means brews the beverage with the pressurized hotwater from said conveying means by directing the pressurized hot waterthrough the material contained therein to be dispensed at an outletthereof as the brewed beverage and in that said apparatus furthercomprises port network means for enabling flow among said first andsecond tank volumes and said conveying means, and heater means forboiling the water in said first tank volume when said inlet means issealed to produce steam under a pressure while the water in said secondtank volume remains substantially at the input temperature, saidpressure discharging water from each of said tank volumes through saidport network means and into said conveying means whereby the water insaid conveying means produces water at the acceptable brewingtemperature.
 2. Hot beverage brewing apparatus as recited in claim 1wherein said hydraulic communication means interconnects said first andsecond tank volumes above the water contained therein whereby thepressure on the water in said first and second tank volumes is equal. 3.Hot beverage brewing apparatus as recited in claim 1 wherein said tankmeans includes means for locating said first tank volume within saidsecond tank volume.
 4. Hot beverage brewing apparatus as recited inclaim 2 wherein said port network means includes first and secondpassage means for establishing flow paths with said first and secondtank volumes and said conveying means.
 5. Hot beverage brewing apparatusas recited in claim 1 wherein said heater means is electrically poweredand includes: i) sensing means for indicating the temperature in saidfirst tank volume, and ii) control means for adjusting the power to saidheater means thereby to control the rate at which said heater meansproduces liquid vapor and the delivery rate of the water into theinfusible material.
 6. Hot beverage brewing apparatus as recited inclaim 1 wherein the ratio of the water in said first and second tankvolumes corresponds to the ratio of the temperatures of the boilingwater in said first tank volume and the water in the second water volumerequired to produce the pressurized hot water at the acceptable brewingtemperature.
 7. Hot beverage brewing apparatus as recited in claim 6wherein the ratio of the quantity of water in said first and second tankvolumes is:(PT ₁)+[(100−P)T ₂]=100T ₃ where T₁ and T₂ are the temperatures of thewater in said first and second tank volumes, respectively, where T₃ isacceptable temperature and where P is the percentage of the water to becontained in said first tank volume.
 8. Hot beverage brewing apparatusas recited in claim 7 wherein said port network means includes first andsecond passage means for establishing flow paths with said first andsecond tank volumes and conveying means wherein the cross-sectionalareas of said first and second passage means are in the same ratio asthe ratio of the stored volumes of water.
 9. Hot beverage brewingapparatus as recited in claim 1 wherein said apparatus includes housingmeans for containing said tank means, said heater means, said conveyingmeans and said brewing chamber means and lid means attached to saidhousing means for moving between open and closed positions, said lidmeans and said inlet means including complementary sealing means forsealing said inlet means when said lid means is in the closed positionand said lid means, when open, exposing said inlet means to receivewater and direct the water to said tank volumes.
 10. Hot beveragebrewing apparatus as recited in claim 9 wherein said tank meansadditionally includes means for venting said tank volumes and means forblocking said venting means after the water in said first tank volumebegins to boil.
 11. Hot beverage brewing apparatus as recited in claim10 wherein tank means includes vent means for selectively controllingthe relative pressure in said tank means during brewing.
 12. Hotbeverage brewing apparatus as recited in claim 11 wherein said ventmeans includes: a) passage means for venting said tank volumes, and b)means for blocking said passage means after the water in said first tankvolume boils.
 13. Hot beverage brewing apparatus as recited in claim 8including housing means for said brewing chamber means, said apparatusincluding means for distributing the pressurized hot water through theinfusible material and said conveying means conveys the pressurized hotwater to said distributing means.
 14. Hot beverage brewing apparatus asrecited in claim 13 including lid means attached to said housing meansfor moving to opened and closed positions, said lid means supporting aportion of said conveying means thereby to convey the pressurized hotwater to said distributing means
 15. Hot beverage apparatus as recitedin claim 13 wherein the infusible material is contained in a sealedcapsule and said means for conveying the pressurized hot waterterminates in a water probe means for penetrating the capsule as saidlid means closes thereby to distribute the pressurized hot water throughthe infusible material.
 16. Hot beverage brewing apparatus as recited inclaim 15 wherein the capsule includes a collar and seal forming a sealedstructure about an output spout that delivers brewed beverage from thecapsule, said brewing chamber having means for receiving the capsule andmeans for causing the capsule seal to rupture thereby to expose theoutput spout as said lid means closes.